Megan Sheley Wellness

Start by boiling your potatoes until fork tender (about 15 minutes); your fork should poke through with ease. While potatoes are boiling, make your dressing: Add mayo, red wine vinegar, minced garlic, smashed capers, Dijon mustard, oregano, thyme, salt, red pepper flakes, and pepper to a large bowl and whisk together until mixed. Set the dressing in the fridge.

Once your potatoes are fork tender, strain out the water and pour them onto a baking sheet. With the bottom of a cup, smash the potatoes until they’re about 1/2 inch thick. Brush the smashed potatoes with avocado oil and season with salt and pepper. Bake at 450°F (232°C) for 45 minutes to 1 hour, or until the potatoes are browned and crispy.

While potatoes are baking, chop your veggies and set aside. Once potatoes are done, let them cool. Tear the potatoes into bite-sized pieces and pour them on top of the dressing from earlier. Add your chopped veggies and mix well. Top with a little more dill and feta and serve! This salad is best if served right away while potatoes are crunchy and fresh. Flavors will still be good later on but the texture does change as it sits.